Short Order Home Fries Recipes

HOME FRIES RECIPE

Steps:

• Cut the boiled and cooled potatoes into cubes.
• Slice the onion.
• Place skillet over Medium heat and let warm up.
• Add bacon grease or oil.
• Add the onions.
• Add the cubed potatoes.
• Add garlic powder.
• Add black pepper.
• Add salt.
• Stir together well.
• Stir and cook until onions are translucent and potatoes are browned.
• Add the ketchup.
• Stir and let cook and brown about two more minutes.
• Serve warm
• Enjoy!

QUICK AND EASY HOME FRIES

Steps:

• Rinse potato cubes with cold water, and drain well. Melt butter or margarine in a large skillet over medium heat. Place potatoes in the skillet, and stir to coat with butter. Season with salt and pepper. Cover with a lid, and cook for 10 minutes. Remove the lid, and cook for another 10 minutes, turning frequently until brown and crisp on all sides..

QUICK & CRISPY HOME FRIES

Steps:

• Arrange potato pieces evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-size chunks.
• Heat butter and olive oil in a non-stick skillet over medium-high heat. When butter melts and starts to turn brown, swirl the pan and add the potatoes. Shake pan to arrange in an even layer. Season with salt, pepper, paprika, garlic powder, and onion powder.
• As potatoes brown, toss them and keep turning them every few minutes until they are crusty and crispy-edged and a rich reddish-brown color, 10 to 12 minutes. If potatoes seem to be cooking too quickly, reduce heat to medium. Serve topped with chopped chives.

HOME FRIES

Steps:

• Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside.
• Cook the bacon in a large cast iron skillet over medium heat until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate. Pour all but 1 tablespoon of the bacon drippings into a small bowl and set aside. Add the onion and cook, stirring, until golden brown, about 8 minutes. Transfer to a bowl.
• Wipe out the skillet and return to medium-high heat. Heat the remaining bacon fat and 2 tablespoons vegetable oil in the skillet. Add the potatoes, season with salt and pepper to taste, and arrange in a single layer. Cook, without stirring, until well browned on 1 side, about 4 minutes. Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, about 6 minutes or until well browned. Stir in the onions, heat through, and sprinkle with the parsley and cayenne, if desired. Transfer to a warm platter and crumble the bacon on top, serve. Copyright 2005 Television Food Network, G.P. All rights reserved.

SHORT-ORDER HOME FRIES

Steps:

• Begin by precooking the potatoes. Arrange them in a microwave safe bowl, top with 1 tablespoon of butter and cover tightly with plastic wrap. Microwave on high until the edges of the potatoes begin to soften, 5-7 minutes, shaking the bowl (without removing plastic wrap) half-way through cooking.
• Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion and cook until softened and golden brown, about 8 minutes. Transfer to a small bowl.
• In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the potatoes and pack them down with a spatula. Cook, without moving, until one side is brown, 5-7 minutes.
• Turn the potatoes, pack down again and continue to cook until well browned, another 5-7 minutes.
• Reduce heat to medium low and continue cooking the potatoes, stirring every few minutes, until crusty and brown, 9-12 minutes.
• Stir in the reserved onions, garlic salt and salt. Pepper to taste. Serve at once.
• NB - remember to turn down the heat for the last 9-12 minutes of cooking or the fries will burn.
• Cook's note - the best potatoes to use - medium starch or waxy varieties - Yukon Gold or Reds. High starch varieties such as russets and Idahos will break down leaving nothing but a greasy mash of spuds in your skillet.

MATT'S CRUSTY HOME FRIES

Steps:

• Roughly chop onion into wide pieces - I like inch wide slices, cut into about sixths.
• Chop pepper into similar size pieces, discarding stem and seeds.
• Heat about three tablespoons oil in large frying pan (preferably cast iron) over medium-high heat.
• Add onions, cook until golden and slightly transparent, about three minutes.
• Add peppers, cook until tender, about an additional two or three minutes.
• Peel and cube potatoes; I like them about 3/4" square. Add them and additional tablespoon or two of oil to frying pan.
• Add salt and pepper (preferably freshly ground) to taste.
• Cook, stirring frequently and then patting back down, until tender and cooked through and slightly golden brown, about 8 minutes.
• Stir one more time, and pat down to maximize surface area in contact with frying pan. Increase heat to high, and cook WITHOUT stirring to get a great crust, about an additional 5-8 minutes.